Lemon Cupcakes with Raspberry Buttercream Frosting

This post may contain affiliate links

Lemon and raspberry are a match made in dessert heaven! These bright, tangy lemon cupcakes are topped with a luscious raspberry buttercream frosting that’s both sweet and slightly tart. They’re perfect for birthdays, brunches, or anytime you need a refreshing treat. Let’s bake!

Ingredients

For the Lemon Cupcakes:

1 ½ cups all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ cup whole milk
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

For the Raspberry Buttercream Frosting:

½ cup unsalted butter, softened
2 cups powdered sugar
¼ cup raspberry puree (strained to remove seeds)
1 teaspoon vanilla extract
1-2 tablespoon heavy cream (if needed for consistency)

Instructions

Making the Lemon Cupcakes:

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, lemon juice, and lemon zest.
Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Making the Raspberry Buttercream Frosting:

In a large bowl, beat the butter until smooth and creamy.
Gradually add the powdered sugar, mixing until well incorporated.
Pour in the raspberry puree and vanilla extract, then beat until smooth.
If needed, add heavy cream 1 tablespoon at a time until you reach the desired consistency.

Assembling the Cupcakes:

Once the cupcakes are completely cool, pipe or spread the raspberry buttercream frosting on top.
Garnish with fresh raspberries or lemon zest for an extra special touch.

More Delicious Recipes to Try

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is always best for the brightest flavor, but if you’re in a pinch, you can use bottled lemon juice. Just be aware that bottled juice can have a slightly different taste due to preservatives.

How do I make the cupcakes extra moist?

To keep your cupcakes super moist, be sure not to overmix the batter, and don’t overbake them. You can also add an extra tablespoon of melted butter or a bit of sour cream for extra moisture.

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. The frosting can also be made ahead and stored in the fridge for up to two days. Just bring it to room temperature and rewhip before using.

Can I use frozen raspberries for the frosting?

Yes, but thaw them first and drain any excess liquid before pureeing to prevent the frosting from becoming too runny. If needed, add a little extra powdered sugar to thicken it.

What’s the best way to store these cupcakes?

Store the frosted cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best texture and flavor.

Can I make a cake instead of cupcakes with this recipe?

Definitely! This batter can be baked in an 8-inch round cake pan. Increase the baking time to about 25-30 minutes or until a toothpick inserted in the center comes out clean.

Conclusion

These Lemon Cupcakes with Raspberry Buttercream Frosting are a delightful combination of citrusy brightness and berry sweetness. They’re perfect for any occasion and are sure to impress! Give them a try and let me know how they turn out. Don’t forget to save this recipe to Pinterest for later!

Love this recipe? Save it to Pinterest!